My trusty Creamy Smoked Salmon Tagliatelle is a very easy recipe to make… with impressive and delicious results. It works best with ribbon-cut noodles, i.e. pasta that is long, wide and flat, such as tagliatelle, fettucine or even pappardelle. The only prep involved is dicing the smoked salmon and chopping the parsley. Everything comes together quite quickly. You prepare the ingredients whilst the water for the tagliatelle is boiling, then you make the cream sauce during the pasta’s cooking time.
A vegetable stock cube (dissolved in boiling water to make a paste) enhances all of the flavours of this dish.
The recipe calls for double cream but for a low fat alternative, you can use Elmlea double light cream – 284ml.
It’s very important to keep in mind that the cream sauce will thicken quite quickly in the skillet, so don’t let the cream sauce boil or even simmer. Keeping the heat low whilst you stir the double cream will keep the sauce from becoming a thick, gloopy mess. At this point in the recipe, you are merely heating the double cream slowly so it combines with the smoked salmon and the spices.
Once you have drained the tagliatelle (best cooked al dente), work very quickly to coat the pasta with the cream sauce. Serve immediately as this dish is best eaten hot. The cream sauce does not reheat well so it’s not a good idea to keep leftovers.
Picadillo is a dish with ground beef, tomato sauce and vegetables and it can vary greatly from one country to another. My version of picadillo isn’t based on any one authentic recipe. This is a very easy recipe to make. The bulk of the work entails chopping a few ingredients… the word picadillo is derived from the Spanish verb “picar”, which means “to chop”.
I love the contrasting flavours in this dish… tangy olives and sweet raisins. The onions and peppers provide texture and colour.
I like to wrap the picadillo in soft tortillas but for more crunch, tacos can be used as well. The recipe calls for tomato purée to be mixed with water. Tomato sauce (1-¾ cups) can be substituted for the tomato purée but it will be much higher in sodium, so don’t add salt at the end.
Do you love peanut sauce as much as I do? It goes so well with noodles so I created a peanut-ginger sauce for this recipe, which uses crunchy peanut butter for extra texture.
I wanted to use vibrant, crisp vegetables for this stir fry so I chose spring onions, and both green and red peppers (but you can choose yellow or orange ones too!) I added garlic for extra flavour and lots of ginger to enhance the peanut butter’s flavour.
A drizzle of sesame oil prepared the stir-fried vegetables for the dish’s nutty flavours. The prawns were enhanced by the soy sauce and Thai fish sauce, which blended perfectly with the baobab peanut butter. And because it’s crunchy, the finished dish looks and tastes like you added a sprinkle of peanuts at the end, but without the hassle of chopping them and/or roasting them.
This Thai-inspired recipe is fuss-free and very tasty. Ginger is a particularly fragrant ingredient and lends a clean, fresh flavour to both the salmon and the rice. The bulk of the work is chopping the ingredients and making the black bean sauce. You can even prepare the sauce ahead of time and marinate the salmon in a covered baking dish for up to 24 hours in the refrigerator. Then all you need to do is pop the salmon in the oven and make the coconut rice whilst the salmon is baking.
If you’ve been following my blog for a while, you may have noticed that I have an obsession a preference for pasta with cream sauces. This is another one of those dishes! The chorizo and chicken in this dish go really well together. The creamy tomato pesto sauce tames the spiciness of the chorizo and red chillis. The result is a tasty dish with a velvety texture. I used Unearthed’s Chorizo de León, which is a Spanish oak-smoked cured pork sausage with a spicy kick. I find farfalle (bow tie) pasta suits this dish best but any short, sturdy pasta will do.
This pasta dish is best with a short, sturdy pasta such as tortiglioni or rigatoni. The pancetta and onions flambéed in vodka infuse the sauce with extra flavour. If you are a flambé novice, you will soon get over your fear as this recipe is easy to make. The creamy tomato sauce works well with some spicy heat and you are in total control of how much chilli you wish to add to the dish.
This Greek-inspired sauce looks vibrant, tastes delicious and is easy to make. You can spoon it over pasta (I used fusilli here, but any pasta will do), rice or even couscous. It’s a great way to incorporate courgettes into your diet, if you don’t like them on their own.
This sauce includes some of my favourite Greek ingredients, such as Kalamata olives, feta cheese and Olive Branch’s Red Wine Vinegar with Cretan Thyme Honey. You can use any red wine vinegar but the one from Olive Branch is my secret ingredient. It is made with the juices of Liatiko and Kotsifali grapes, which are then aged in oak barrels for 4 years.
But here’s the secret… the grapes are mixed with Cretan thyme honey. The bees feed on the thyme plants so the honey picks up their aroma, which gives the red wine vinegar a tangy, sweet taste.
The result is a succulent sauce, packed with freshness and flavour! Here’s how:
Looking for a delicious pasta dish that won’t cost a pretty penne? This recipe for Penne with Ham and Peas in Tomato Cream Sauce is so quick and easy to make. All you need is some ham, tomato sauce, frozen peas, cream and some pasta! You can use any other pasta shape, although I don’t recommend long noodles such as spaghetti or linguini. Pasta shells work well too.
I love avocados! Their rich and buttery texture is irresistible. So when I spotted the fresh vibrant ones at Gog Magog Hills Farm Shop, I knew I just had to take them home. So what does one make with 3 beautifully plump avocados? Guacamole, of course!
I waited a few days for the avocados to ripen. On the fifth day, I knew they were ready for my husband Paulo (aka Pabs) to get his hands on them and make his great guacamole recipe. Pabs is an old nickname of Paulo’s, from his college days (props to his buddy Ali!). I can only assume it evolved from Pablo, the Spanish version of his name. It seemed appropriate to revive this old name for this Mexican dip!
Who says tomatoes are a vital to a good pizza? Red pepper paste, particularly the one from Olive Branch, is the new tomato sauce. There are no tomatoes on this pizza, just lots of delicious red peppers (red pepper paste, roasted red peppers from a jar and fresh red peppers) as well as mushrooms, green and black olives, onions and mozzarella. Many of these ingredients are leftovers from the Cheese and Mushroom Frittata recipe so it’s an ideal dish to make in the same week.
I make fresh pizza dough in my breadmaker (it only takes 45 minutes) but ready-made dough or store-bought (pizza crust mix) could do. My trick is to leave the dough to rise in the breadmaker for about an hour then not knead, flour or roll the dough after I remove it. This results in a fluffy and thick crust ideal for a deep dish pizza. Remember to coat your hands with some olive oil so the dough doesn’t stick when you handle it.